Tarantula eggs with venom dip

Serves: 6


6 large Waitrose Columbian Blacktail Eggs
150g pack essential Waitrose Blueberries
2 tbsp crème fraîche
1 tbsp Sacla Sun-dried Tomato Paste


1. Place the eggs and blueberries snugly in a pan and just cover with water. Bring to the boil and cook for 5 minutes. Lift out an egg and lay on a piece of folded kitchen paper. Lightly crack the shell with the handle of a wooden spoon and return to the pan. Repeat with all the eggs.

2. Continue to cook the eggs for a further 5 minutes then turn off the heat and leave the eggs to cool completely in the water.

3. Drain and shell the eggs to reveal the cobweb effect. Ripple together the crème fraîche and sun-dried tomato paste to create the venom dip then serve with the eggs.


Cook’s tip:
150g are enough blueberries to make 12 tarantula eggs provided they are packed snugly in the pan so you don’t need to add too much water.